This simple and creamy lemon Zucchini Pasta is a vibrant and unique dish that is easy to make. The flavor of the lemon adds a perfect fresh touch to a savory, delicious sauce.
Cook your spaghetti according to package directions. Drain the pasta and set it aside.
Melt the butter in a large pan over medium-high heat until fully melted.
Add your zucchini and garlic powder. Cook the zucchini for about 5 minutes, or until tender.
Once the zucchini is soft and tender, add the Parmesan cheese, lemon juice, and heavy whipping cream. Stir continually for about 5 minutes, or until the mixture has thickened and the cheese is fully melted.
Stir in the spaghetti noodles.
Top with fresh basil if desired, serve, and enjoy!
Notes
You can store your leftover zucchini pasta in the fridge for up to 4 days. When reheating your pasta, add it to a pan with a few tablespoons of heavy cream. Heat the pasta until the sauce has reconstituted and is warm.
You can also top your pasta with freshly chopped parsley.
If you do not have fresh basil you can use dried basil flakes. Additionally, you can use 3 cloves of fresh garlic instead of garlic powder. Simply mince the garlic before adding it to the pan.
The lemon juice provided a nice balance to the savoriness of the cheese and provided the zucchini with some zest.
In addition to spaghetti, you can use fettuccine or linguine.
You can use either bottled lemon juice or freshly squeezed lemon juice.